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This Chocolate cake is very easy to make and you don't need any special ingredients. I think that you will love to have this recipe in your collection.
The texture of this cake is soft and moist, as we replace some part of the butter with the oil, so it will stay soft even after refrigerating. With brown sugar and syrup (I use golden syrup but you can use corn syrup or honey instead) the cake will keep its moisture longer than granulated sugar.
My family loves this cake, as the taste of it is not complex, haha, the chocolate is not too much and has no bitter taste.
I have to tell you that this cake can be too sweet for some people (anyway, you have to accept that sugar makes this cake moist), you can reduce 10-15% of the sugar to suit your taste. But the texture of the cake will be less moist (or become dry) from the lack of sugar too.
175 g ..................... Cake flour 1 tsp ...................... Baking powder
25 g ....................... Cocoa powder
100 g ..................... Unsalted butter (Room temperature)
1/4 tsp ................... Salt
45 g ...................... Rice bran oil
150 g ..................... Brown sugar
65 g ...................... Golden syrup (or corn syrup)
150 g ..................... Milk
Chocolate Buttercream 165 g ..................... Unsalted butter (Room temperature)
1/8 tsp .................. Salt
115 g ..................... Icing sugar
33 g ...................... Cocoa powder
45 g ...................... Milk
For decoration
.............................. Chocolate chips
Brush 2 of 16 cm. pan with butter and line the base with baking paper.
Preheat an oven to 180℃.
Sift the flour with baking powder and cocoa powder, set aside.
Put the butter and salt into a bowl of the stand mixer and mix to combine. Pour the oil into the bowl and mix to combine.
(I use speed 2 for mixing)
Add the brown sugar gradually and pour the golden syrup into the bowl. Mix to combine.
Pour the eggs into the bowl and mix to combine.
Put 1/3 of the sifted flour mixture into the bowl and mix to combine.
Pour half of the milk into the bowl and mix to combine.
Put half of the remaining flour mixture into the bowl and mix to combine.
Pour the rest of the milk into the bowl and mix to combine.
Put the remaining flour mixture into the bowl and mix to combine.
Increase the speed and mix for 30 seconds.
Bake in 180℃ Preheated oven for 35 minutes.
Let the cake cool completely.
Put the butter and salt into the bowl of the stand mixture. Sift the icing sugar and cocoa powder into the bowl.
Pour the milk into the bowl.
Mix with a wire whip.
Until fully combined.
Slice the top of the cake to make it level.
Pipe or spread the chocolate buttercream over the cake.
Place another piece of the cake on top and spread the buttercream over the cake.
Decorate with chocolate chips.
Chocolate Fudge Cake
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